Jarred salads are hardly a new idea, but certainly a smart one! Only your imagination will limit you. I like the combination of greens, seeds, fruit and grains. Consider a mixture of greens/herbs, grains, nuts, salsa, a variety of veggies and/or fruit, and a protein or two. Salad preparation is easy and can be made ahead. This makes a great “on the go” meal, just shake vigorously and dig in.
The dressing works best as the bottom layer, the next layer is something that benefits from marinating in the dressing. It’s best to keep the wet layers separate from the greens, and pack the mason jar tightly so it doesn’t shift in your travels. Try this order of ingredients: vinaigrette, cooked quinoa, strawberries, crumbled feta cheese, sunflower seeds and arugula.
Recipe for Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 2 teaspoons strawberry preserves
- 1 tablespoons fresh lime juice
- 1 teaspoon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper, to taste
Combine all the ingredients in a bowl and whisk until they’re emulsified. This recipe makes about four tablespoons of dressing, the perfect amount for a quart size jar of salad. Layer your ingredients in a mason jar with a tight fitting lid. Shake it up when you’re ready to enjoy it.